Recipe: Honeycomb Candy

The biggest ingredient in this recipe isn’t listed, but it’s patience. You whisk, wait, pour whisk, pour, and then wait. The payoff is worth it. This old fashioned candy is simple, cheap and emminently adaptable. This one is honey flavored but you can change it up and use other syrupy sweeteners. No matter what you add, be careful, 300 degree F sugar is molten.


  • 1/2c white sugar
  • 1tbsp corn syrup
  • 2tbsp honey
  • 2 tbsp water
  • 1.5 tsp baking soda
  • 1/2 tsp salt

Assemble your ingredient. Mix, sugar, corn syrup, honey, and water in a tall heavy-bottomed saucepan. Before you do anything else, set a bowl with the baking soda aside along with a silicone spatula. Line a baking dish with parchment paper or greased foil. Parchment gives a better result.

Whisk the ingredients in the saucepan together, heating over low heat. When the ingredients look clear, keep the heat on medium and watch closely. Check the temp regularly. It should hit 300 degrees F when the color just starts to change and darken. Pull it off the heat immediately and add the baking soda and whisk it in thoroughly. Stop tap the whisk clean. Dump it into the pan. DO NOT SPREAD it out. Resist the urge to spread it. Pour and dollop the mix out on the pan. Let it settle on its own.

Sprinkle the mass with sea salt.

Let it cool.

If you are as impatient as I am, pop it into the freezer.

Once cool, smack the candy on the counter a few times, watch it shatter. you can also try to cut it with a serrated bread knife, but the shattering is nice.

Tweaks: Swap the honey for maple syrup, or another thick syrup sweetener. Add some vanilla extract. Or what about bourbon? Lemon extract? Instead of water what about a really strongly brewed spice blend- thinks spiced chai? Or espresso?

This is based on the foodwishes video recipe.

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